Arabica Cream with Dutch Extra Bitter Cocoa, Folded with Fresh Raspberries
- 3 egg yolks
- 75 mls stock syrup
- 400 g mascarpone softened
- 200 mls cream lightly whipped
- 200 mls aribica espresso coffee
- 150 mls stock syrup
- 30 mls rum
- 30 mls tia maria
- 400 gm small armereto biscuits
- 1 punnet fresh raspberries
- 30g Dutch extra bitter cocoa
Whisk to together egg yolks and 75ml stock syrup to a sabayon.
Whisk till cold thick and pale in color.
Gently fold in mascarpone with a whisk. Add the tia maria and rum, fold in the lightly whipped cream.
Place armeretto biscuits in the bottom of individual serving glasses.
Combine 150ml stock syrup and espresso coffee together. Spoon over enough coffee syrup to soak the armeretto biscuits. Spoon in the filling on to biscuits.
Scatter over a few raspberries and cover with the remaining filling. Chill in the fridge for 2 to 3 hours and just before serving dust with cocoa.
Suggested Wines to Go With Todays Recipe
Central Otago Pinot
Peregrine -- Saddleback
Millton Te Arai Merlot Rose